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Hosted by Julie Ann Wrigley Global Institute of Sustainability, Tuesday, March 17, 2020, 12:00 – 1:15 p.m. Wrigley Hall, Room 481
Arizona State University, Tempe campus
Edmund Williams, President, Lehr Innovations, LLC will be the featured speaker of the event.
“Edmund Williams is a civil engineer who aims to change the way we produce food through ecosystem engineering. He was an inaugural fellow of the Knowledge Exchange for Resilience Fellowship and inventor of the LEHR Garden.
Functional ecosystems serve to remediate many environmental problems, and regenerative agriculture offers hope for repairing ecosystems, while still feeding humanity. Implementing regenerative agriculture in urban areas offers a new set of challenges and opportunities.
In his talk, Williams will discuss a new way to look at technology and how it might open up opportunities for a local, urban, regenerative food movement.”
A light lunch will be served.
Information from ASU Julie Ann Wrigley Global Institute of Sustainability email invitation.
” With more than 8,000 attendees and more than 500 manufacturers/suppliers, International Pizza Expo is held each March in Las Vegas. This is where the Pizzeria industry meets to buy, sell and exchange vital information. Pizza Expo also features 70+ seminars, cooking demonstrations and workshops, keynote speeches, networking events as well as the World Pizza Games, International Pizza Challenge and introducing the International Italian Sandwich Championship.”
Shoutout for the Arizona based “Restaurant Business Expert”
|1:00 PM – 5:00 PM||W01 Restaurant Business Essentials, Part I: Critical Systems for Success ($250) David Scott Peters, Restaurant Business Expert Type: Workshop|
International Italian Sandwich Championship
Not only do I now want pizza, but I also want to go! Great event
International Pizza Expo – 2020Sun, Mar 29, 2020 – Wed, Apr 1, 2020
Dates: Sun, Mar 29, 2020 – Wed, Apr 1, 2020
Location: Las Vegas Convention Center
Here’s the free version, “What’s Hot Culinary Forecast” PDF
Interesting and inspirational. Discussed three of these trends on Tuesday without even trying. Always a guideline for me with culinary trends will be reverting back to this with a local example of the trend in action.
Top 10 overall restaurant trends for 2020
- Eco-friendly packaging
- Plant-based proteins
- Healthy bowls
- Creativity with catering
- Delivery-friendly menu items
- Revamped classic cocktails
- Stress relievers (ingredients that promote relaxation/relieve stress)
- Specialty burger blends (mushroom-beef burgers, etc.)
- Unique beef and pork cuts
For sure doubling back on this information.
On Saturday, January 11, 2019 from 1-4 p.m. at The Farm at South Mountain, attendees can taste and see these re-imagined cafeteria trays at a special tasting event and competition. Students and their mentor chefs will serve samples of their school lunches, alongside bites, drinks and desserts from other Blue Watermelon chefs.
This year’s teams are:
- Students from Casteel High School mentored by James Beard Award nominated chef Charleen Badman of FnB.
- Students from Perry High School mentored by Tamara Stanger, executive chef at Cotton & Copper in Tempe.
- Students from Paradise Valley High School mentored by chefs Dina Altieri, Director of Culinary Enterprises, and Doug Robson of Otro Cafe and Gallo Blanco.